Ginger-Chili Ahi Tuna Poke Skewers
![Ginger-Chili_Ahi_Tuna_Poke_Skewers-32_1200x600](/-/media/project/dole/recipe-images/ginger-chili_ahi_tuna_poke_skewers-32_1200x600.jpg?h=600&w=1200&rev=97e2b9b52c92427788ba8be7dd05bb87&hash=E36B52701375C2AE3A1C44094B374E54)
Ingredients
- 1¼ pounds sushi-grade ahi tuna, cut into 16 cubes
- 1 small English cucumber, cut into 16 slices
- ½ medium DOLE® Tropical Gold® Pineapple, skin and core removed, cut into 16 chunks
- 1 large avocado, peeled, pitted and cut into 16 pieces
- 16 (4-inch) bamboo skewers
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons sambal oelek or Asian ground chili paste
- ½ teaspoon honey
- ½ teaspoon grated fresh ginger
- 4 DOLE® Green Onions, thinly sliced
- Black and white sesame seeds for garnish (optional)
Allergens: Fish
Directions
- Thread 1 piece tuna, cucumber, pineapple, and avocado onto each skewer; place in shallow baking dish.
- Whisk oil, soy sauce, vinegar, sambal oelek, honey, and ginger in a small bowl; drizzle over tuna skewers. Cover and refrigerate 30 minutes, turning once.
- Serve skewers sprinkled with onions garnished with sesame seeds, if desired.